de Chavagnac

Cash desk, service and kitchen. Management of cooking, preparation time and team. Shift leader and trainer of new employees. Schedule management. I developed many skills and it was an excellent experience. I discovered cooking and food preparation. I had to manage cooking times and be mentally well organized to reduce customer waiting times as much as possible. The success of the place meant that I had to be efficient, fast, concentrated and above all, not under any unnecessary stress.

Press kit and communication management. Welcoming journalists and putting them in touch with celebrities (directors, actors, etc.). Press conference and festival organization.

This helped me improve my table service skills as well as gaining experience at the bar preparing cocktails.

I had to be versatile and efficient. These two years also taught me to be consistent in my work, to find my bearings and therefore have a form of stability and control.

I learned how to communicate about a humanitarian cause and how to convey commitment, even if I didn't necessarily like the mentality of the organization and the other campaigners.